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Bryanna Clark Grogan

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Bryanna is the author of 8 popular vegan cookbooks, including "World Vegan Feast" (Vegan Heritage Press), vegan bestseller "Nonna's Italian Kitchen", and 6 other vegan cookbooks is co-author of several others. She wrote and published the popular subscription newsletter, the Vegan Feast, for 5 years, and maintains a vegan cooking blog.

Bryanna has devoted over 40 years to the study of cooking and nutrition, the last 25 to vegan cooking. Eighteen of her (pre-vegetarian) recipes appeared in The Harrowsmith Cookbook, Vol. I and some in The Harrowsmith Pasta Cookbook, as well. She wrote newspaper cooking columns for over 20 years, wrote and edited a newsletter on bread and sourdough, and was a frequent contributor and reviewer for Vegetarian Times magazine for 5 years. In 2001 she became a “resident expert” and moderator of the Vegsource New Vegetarian discussion board.

She has conducted cooking workshops and classes in her local area and at numerous health and vegetarian conferences and gatherings in North America over the years (including several NAVS Summerfests) . In February 2002 she was a guest speaker at the International Scientific Conference on Chinese Plant Based Nutrition and Cuisine in Philadelphia, hosted by the American Vegan Society and the Institute for Plant-Based Nutrition. Over several years, Bryanna has demonstrated some of her recipes and signed books at the Vegetarians of Washington 2-day VegFest in Seattle, and has also appeared at the 1st Portland, OR VegFest. Some of her recipes appear in the Seattle VegFest cookbook, The Veg-Feasting Cookbook.

In April of 2006 and 2007, Bryanna was the only Canadian presenting, alongside many renowned vegan chefs and restaurateurs, at the Vegetarian Awakening vegan chefs' conference in Grand Rapids, MI. Bryanna has also presented at the McDougall Celebrity Chef Weekend in Santa Rosa, CA, and the 1st Vida Vegan Con (vegan bloggers’ conference) in Portland OR.

Her recipes also appear on Dr. Andrew Weil's website, and his new HealthyAging site, and in Howard Lyman's (“the Mad Cowboy", a former cattle rancher turned vegan activist) book, No More Bull! Some of her recipes also appear in “Cooking with PETA”.

Bryanna was born in California, but has resided in British Columbia, Canada for most of her life. She raised a family of four children, two foster sons, and also has two stepsons, and 7 grandchildren. She was a La Leche league leader (mother-to-mother breastfeeding support) for several years and taught cooking and baking at LLL International conferences in Chicago, Kansas City, Washington, DC and Anaheim, as well as serving as an Associate Editor for the LLL official cookbook, Whole Foods for the Whole Family, still in print (NAL Books). She was also instrumental in opening the first vegetarian restaurant in Courtenay, BC.

Bryanna loves experimenting and learning. The main focus of her cooking is low-fat vegan cooking, particularly ethnic cooking. She is considered an expert at making tofu appealing to die-hard “soyaphobes”, but in her books “20 Minutes to Dinner”, “Nonna’s Italian Kitchen” and “World Vegan Feast” she has addressed the needs of vegans allergic to soy by providing non-soy alternatives to most of the soy-based recipes. With each book she learns more about the processes of cooking—how and why things work. Her great joy is sharing what she’s learned with others, and she delights in helping vegans keep true to their heritage through "veganizing" their family and national recipes.

Photo by Christina Hoheisel (PS: Christina not only did a fantastic job photographing the Buttah, but went out and found the ingredients, ordered the molds and tackled the recipe, mastering it on the first try! Thank you so much, Christina!) ...

I have a recipe for you at the end of this post-- you're going to love it! Sparkling Peach Sorbet with fresh-picked blackberries from our backyard. The Fab3, VidaVeganCon founders and organizers giving their welcome address — Janessa Philemon-Kerp, Jess Scone and Michelle Truty VidaveganCon...

Dinner with Grilled Peach Salad, baguettes, a vegan cheesey spread and Vegan Liverwurst from my new book.You can see 82 color photos of many of the recipes in my new book, World Vegan Feast, in this photo album. There are nowFIVE 5-star reviews of...

You can see 82 color photos of many of the recipes in my new book, World Vegan Feast, in this photo album. **1st amazon review!** UPDATE ON MY NEW BOOK: I'm so stunned by the response to my new book, "World...

I've said before that I read all kinds of cookbooks, not just vegetarian or vegan ones. Lately, I've been perusing a couple of books by the great British chef and author, Nigel Slater. He's not a vegetarian, but he does...

A plateful of flavor! The night before last we brought dinner over to our friends Sarah and Gordon. I've been kind of a hermit lately, and decided we need to get out more, and they have been working very hard...

This was posted on my blog 2 years ago today! I love just about anything with peanut butter and chocolate together, and these brownies (actually pretty low in fat) are no exception. They are dark and rich-tasting. (If you...

As you might have gathered, I'm experimenting with "veganized" South American food lately-- especially Peruvian (my dad's background) and Ecuadorian (my youngest grandson is part Ecuadorian). I've also been experimenting with various ways to use quinoa, the "Mother Grain"...

Last May I experimented with a Latin American fruit and oat "smoothie", and we really enjoyed it. I began researching and discovered a myriad of Central and South American beverages made with grains. Indeed, South Americans seem to love grain drinks, and...

A hurried shot of dinner last night-- tortillas get cold fast! Yesterday we had to go to town on various bits of business, and we decided to have lunch at a little cafe, the Roadrunner Cafe, that's been in...

Rum and orange marmalade truffles rolled in ground pecans With Valentine's Day fast approaching, I've had quite a few inquiries about my easy vegan chocolate truffle recipe from a February 2007 blog post. Several people asked about making them without the Earth Balance...

Ever since I had success making sweet pizzelle cookies with my "new" pizzelle maker (which I purchased at Value Village for $10!), I have been wanting to try making crackers with it. Well, yesterday I finally got around to...

Mushroom Potstickers Last night I made a little Lunar New Year dinner for our friends Fireweed and Mike, after Mike and DH had finished watching the Super Bowl game. It was a bit impromptu, so I used what I...

I have some purple potatoes that need to be used. A friend purchased them for me in the fall at a farmers' market in Vancouver -- organic ones at $3 lb! I was saving them for a Peruvian recipe (that's...

I haven't been doing much in the way of interesting cooking lately, as life has been a bit helter-skelter due to my mother's illness. I have alot of things I want to experiment with, but it's just not going to happen...

It looks a bit messy, but it was delish!This is pretty fast to make if you have the Taco Paste made up in the refrigerator (recipe below-- it keeps for ages!). We had a rather late dinner last night and...